If you read the headline above, you’re probably drooling already. The most succulent cut of beef has its own national day every April 27.
Also known as the “Standing Rib Roast,” because it’s cooked standing on it’s bones in the pan, this mouth-watering part of the roast is easy to prepare. The typical approach is to brown the outer edges at a higher temperature, then lower the heat and cook steadily making sure not to dry out the inner portion.
Whether it’s Morton’s, The Keg, Outback, Swiss Chalet, Montana’s, any other big-name steakhouse (or your favourite local restaurant), you can celebrate today by treating yourself and indulging in one of the most flavourful dishes on the planet!
They say that a great steak is better than sex… why don’t you try both tonight and determine if this saying is accurate?
1 large beef rib roast
1 1/2 tbsp oregano
1 1/2 tbsp dried rosemary
3 tbsp black pepper
3 tbsp dry mustard
3 tbsp kosher to sea salt
4 tbsp olive oil
3 garlic cloves
2 peppers, diced
2 cups of water
1 cup baby corn
2 tbsp maple syrup
1. Preheat oven to 425°F and place roasting pan with rack on the bottom rack.
2. Pat dry the meat with paper towel. Cut off the ribs and tie them to the roast.
3. Combine and mix spices in a bowl.
4. Rub roast completely with olive oil and then rub on the seasoning. Be sure the meat is well covered with spices. Let rest for at least 20 minutes; the longer it rests, the better.
5. Place garlic, peppers, and baby corn in the pan and pour water over them. Then place the roast on the rack before gently settling over the vegetables. Cook for 15 to 20 minutes before lowering the temperature to 325°F. Cook until your desired doneness (see below).
6. When there are 20 minutes left, glaze the roast with maple syrup. Remove the roast from oven once it reaches your desired core temperature.
7. Let rest for 20 to 30 minutes while gathering the vegetables from the pan. To help keep the roast warm, lightly cover it with aluminum foil.
Be sure to use a meat thermometer when cooking your roast to your liking. While the general rule is 15 minutes per pound, the level of doneness depends on the meat’s internal temperature.
Medium-Rare: 120°F core temperature
Medium: 130°F core temperature
Well Done: 140°F core temperature